Filet Mignon with Horseradish Gravy

This dinner is perfect for cool Autumn nights.  I love making this Filet Mignon on a day that I have lots of time and am wearing my sweats.  I pair this with a yummy Greek Salad, mash potatoes, asparagus and the meal is perfect.

Ingredients:

• 4 5 ounce of beef tenderloin steaks
• 1/4 teaspoon Himalayan Salt
• 1/4 pepper
• package of 3/4 ounces brown gravy
• 1/2 cup of water
• 1/2 cup red wine
• 2 1/2 tablespoon prepared horseradish
• 8 ounces of mushrooms

Heat in a cast iron skillet , sprinkle filet with salt and pepper.  Add filet’s to the hot cast iron-cook for 1 minute on each side.  Place filets in a grease small baking sheet.  Add Gravy and next 3 ingredients to the cast iron.  Bring to a boil, reduce heat and simmer until sauce thickens.  Stir in mushrooms, once done poor over filets.  Bake uncover at 350 degrees for 15 minutes.  Serves 4

Greek Salad -

Combine all ingredients in a bowl and toss with the red wine vinaigrette.

• 2- cups of romaine lettuce, cleaned and torn
• Small purple onion, sliced
• 1/2 cup of pepperoncini peppers
• 1/2 cup of kalamata olives
• 4 ounces crumbled feta cheese
• 1/2 cup of red wine vinaigrette